Cooking the Greek Way (Revised Edition)
By Lynne W. Villios
Lerner Publications | April 2002 | ISBN-10: 0822541319 | 72 Pages | PDF | 32.4 mb

Completely revised and updated, COOKING THE GREEK WAY serves up tantalising recipes for skewered lamb, stuffed grape leaves, stuffed tomatoes with feta cheese, and more. Seasoned liberally with vibrant, colour photos and easy, step-by-step directions, this new edition includes new vegetarian recipes, complete menu suggestions and an expanded cultural section highlighting the Greek people and their country, holidays, festivals - and of course, their food.

CONTENTS
- INTRODUCTION, 7
The Land, 8 The Food, 9 Greek Cooking in Ancient Times, 11 Holidays and Festivals, 12
- BEFORE YOU BEGIN, 17
The Careful Cook, 18 Cooking Utensils, 19 Cooking Terms, 19 Special Ingredients, 20 Working with Phyllo, 22 How to Stuff a Grape Leaf, 23 Healthy and Low-Fat Cooking Tips, 23 Metric Conversions Chart, 25
- A GREEK TABLE, 27
A Greek Menu, 28
- LUNCH, 31
Skewered Lamb, 33 Spinach Pie, 34 Greek Salad, 36
- APPETIZERs, 39
Stuffed Grape Leaves, 40 Egg and Lemon Soup, 42 Lentil Soup, 44 Cucumber and Yogurt Dip, 45
- DINNER, 47
Baked Fish,48 Beef and Onion Stew, 50 Orzo with Browned Butter Sauce, 51 Stuffed Tomatoes with Feta Cheese, 52
- DESSERT, 55
Butter Cookies, 56 Honey Cheese Pie, 59 Walnut-Honey Pastry, 60
- HOLIDAY AND FESTIVAL FOOD, 63
Holiday Meat Pie, 64 Easter Eggs, 66 Chocolate Bells, 66 New Year’s Bread, 68
- INDEX, 70
 
https://s22.postimg.org/mtzdgx1fl/Cooking_the_Greek_Way.jpg